Name: Marinade: Herbes de Provence & Peach Balsamic Grilling Guide
Cuisine: Mediterranean
Ingredients: ¼ cup Herbes de Provence Infused Olive Oil; ¼ cup Ripe Peach White Balsamic; 2 tsp Dijon mustard; 2 cloves Red Russian garlic, minced; 1 tsp sea salt; ½ tsp black pepper; Optional: 1 tsp Lemon Fused or Lime Infused Olive Oil

Marinade: Herbes de Provence & Peach Balsamic Grilling Guide

Peter Bohane

Calories

160

Cuisine

Mediterranean

Ingredients

¼ cup Herbes de Provence Infused Olive Oil
¼ cup Ripe Peach White Balsamic
2 tsp Dijon mustard
2 cloves Red Russian garlic, minced
1 tsp sea salt
½ tsp black pepper
Optional: 1 tsp Lemon Fused or Lime Infused Olive Oil

Directions

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Whisk all ingredients in a bowl or shake together in a jar until smooth and well blended.

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Wash, cut to your desired sizes, and place into a shallow dish, or glass container. Cover with a lid or aluminium foil.

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Pour marinade over your food and toss or turn pieces to coat everything evenly. All surfaces should be coated.

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Chicken or pork: 2–4 hours
Vegetables or halloumi: 30–60 minutes
Seafood (shrimp, salmon, or firm fish): 15–30 minutes. Tip: Do not over-marinate seafood to prevent texture changes.

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Preheat grill to medium-high. Remove items from marinade and let any excess drip off. Grill until lightly charred and cooked through.
Optional: Reserve a bit of marinade (before marinating) to drizzle on after grilling for an extra flavour boost.

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